![](https://2.bp.blogspot.com/-XeaXF5zEco8/XZTQJRmGAHI/AAAAAAAA4i0/3DYgqIfWlnQBPZeNnk6l-6CTOW7cmQPggCLcBGAsYHQ/s640-rw/PhotoGrid_1570033331259.jpg)
店家資訊
地 址:台南市安平區中華西路二段317號
電 話:06-2980602
營業時間:平日AM11:00-PM10:00、假日AM10:30-PM10:00
公 休:無
用餐時間:60分鐘(無人候位時不限)
最近台南餐飲業熱門話題之ㄧ的壽司郎終於開幕了,運氣很好我們用APP預約到了開幕日的座位,
訂位APP做的不錯所以不用一直在現場候位,
![](https://1.bp.blogspot.com/-IZkcYeVpN4s/XZT6pUVA1lI/AAAAAAAA4jg/-VIZia7wRWMwGX-U3A_UoRg6FAQVToYDACLcBGAsYHQ/s640-rw/LF2A1216.jpg)
關於詳細如何預訂、如何當日抽號候位可參考樂活台南的這篇食記,
![](https://2.bp.blogspot.com/-U-03wF_aKgM/XZUAWo9NswI/AAAAAAAA4j0/Ssj6yOML3bk6F9rJLgr7F2yMNELbYOuLgCLcBGAsYHQ/s640-rw/52940711_1061197557401836_5821372967619133440_o.jpg)
[價目表]
紙本菜單上並不是全部菜色,
![](https://3.bp.blogspot.com/-2bCdmLN6oL0/XZH9O82vc-I/AAAAAAAA6qU/yzExKzUJpAIMrEAM1LLi_tzCEIoHjQ11ACKgBGAsYHg/s640-rw/%25E6%258E%2583%25E6%258F%258F_20190930.jpg)
副餐
![](https://3.bp.blogspot.com/-AacYQbYUk4w/XZH9O08oglI/AAAAAAAA6qU/eaTeHgRZQ5AopZgK8ol3vhIsVu8bPE0xgCKgBGAsYHg/s640-rw/%25E6%258E%2583%25E6%258F%258F_20190930%2B%25282%2529.jpg)
ㄧ般餐點計價紅盤$40、銀盤$60、金盤$80,
![](https://2.bp.blogspot.com/-g-iN1Mok2YU/XZUDLygvCLI/AAAAAAAA4kE/LTZ3bUvjK18nfK1r9nsTV8CuCIe2eULmQCLcBGAsYHQ/s640-rw/LF2A1317.jpg)
到底壽司郎有什麼特色就讓我們用當天102盤的經驗分享給大家,
![](https://4.bp.blogspot.com/-EWmENBsEbJM/XZUBTNo8raI/AAAAAAAA4j8/jkxukt2xu70cD6Zu5GwaPU-nVcPXjm6YgCLcBGAsYHQ/s640-rw/LF2A1316.jpg)
點餐系統各家都差不多是以大項歸類,
![](https://1.bp.blogspot.com/-cyEHRJBvd88/XZUEJxZD--I/AAAAAAAA4kM/gvncb--aIrEdVKUEs6ASZheMRFFRcsqygCLcBGAsYHQ/s640-rw/LF2A1238.jpg)
桌上有抹茶粉供沖泡,
![](https://1.bp.blogspot.com/-bstvVN1sFhw/XZX_BMDXTPI/AAAAAAAA4kw/QvffFhzBnMUV0n5JL-kdDWMVuxY9r8cMgCLcBGAsYHQ/s640-rw/LF2A1220.jpg)
桌邊像可樂罐的是甘口醬油、左邊是甜醬、右邊是橙醋醬,
![](https://4.bp.blogspot.com/-QNTuCopQU8Q/XZYAB4yK1OI/AAAAAAAA4k4/V8Sto7z8v6IeYh4TlPlU5jxtwzaGWfTnwCLcBGAsYHQ/s640-rw/LF2A1233.jpg)
山葵能吃到些許顆粒不是像牙膏那種,山葵包在迴轉道上自取,
![](https://2.bp.blogspot.com/-e9zWqnyYypk/XZYAcCCZlTI/AAAAAAAA4lA/LNfAoeV4tyM5rsnIu8fY8l1lRw6tPJmTgCLcBGAsYHQ/s640-rw/LF2A1230.jpg)
紅盤類
[炙燒起司鮭魚]
起司味不會太濃淡淡奶香襯著鮭魚本味,
![](https://2.bp.blogspot.com/-werEJV8Lq8Y/XZYFzJ6YogI/AAAAAAAA4lM/LHFA40wd9682_TvIoNR9WWjI7bIgGvU7wCLcBGAsYHQ/s640-rw/LF2A1244.jpg)
[炙燒起司鮮蝦]
一樣起司先炙過融化,蝦子味不像鮭魚明顯,
![](https://2.bp.blogspot.com/-a4P5eUBJSCA/XZYIWebPVHI/AAAAAAAA4lU/XqkaLfgm7hMaqbJOHsLj6at91cxWDxw9wCLcBGAsYHQ/s640-rw/LF2A1246.jpg)
[炙烤鮭魚肚]
僅炙表層的鮭魚肚多了微微的油脂香氣,
![](https://4.bp.blogspot.com/-rG2ShSrpEgI/XZYJeWsi0MI/AAAAAAAA4lc/BkFEOPJbYZsrmiP84TV6YqCs3DW9DRnIwCLcBGAsYHQ/s640-rw/LF2A1239.jpg)
[炙烤鹽味生鮭]
整片鮭魚皆炙過所以油香肉香比炙烤更加明顯,
![](https://1.bp.blogspot.com/-jQpQXzH5gKM/XZY1K7c3-KI/AAAAAAAA4mg/nkJlLyXeQ9gPM9oURrTuanaZcqbFTzw3gCLcBGAsYHQ/s640-rw/LF2A1242.jpg)
[炙燒生鮭田樂味噌]
田樂醬僅淡淡提味,不會蓋過鮭魚本身的滋味太多,
![](https://4.bp.blogspot.com/-769aiSsajJg/XZeSVW5dC1I/AAAAAAAA4qQ/GrhwC2rYyHsZ2rwSJXAIO6feRWVWvmF-QCLcBGAsYHQ/s640-rw/LF2A1271.jpg)
[鰈魚鰭緣]
鰭邊肉細緻柔嫩,紫蘇葉強烈的風味就算拿掉也會有淡淡味道附著在肉上,
![](https://4.bp.blogspot.com/-nxRitkfiuzw/XZeUWr-HUdI/AAAAAAAA4qg/IG4obPrNafkKmvzXu1CRrUlF0ceru7zpACLcBGAsYHQ/s640-rw/LF2A1274.jpg)
[長鰭鮪]
口感鬆軟滋味也普普,
![](https://4.bp.blogspot.com/-Y-Phi9ZPeu4/XZeav2xNG-I/AAAAAAAA4sA/23pjppUNZ1Ut8uKyQAy_lJT5LpMOydKPACLcBGAsYHQ/s640-rw/LF2A1303.jpg)
[炸蝦酪梨壽司]
日式煎蛋夾著炸蝦,酪梨沙拉醬順滑了整體口感,雖然酪梨本身就很柔滑考慮到紅盤價位拌入沙拉醬算是合理,但少了點酪梨風味總覺得可惜,純酪梨銀盤價我都可以接受,
![](https://1.bp.blogspot.com/-KgKR_3qfiRc/XZZCFgY8bmI/AAAAAAAA4nU/eK__3dqTdmYRwGkpoYIKuNRSubyZhE_tQCLcBGAsYHQ/s640-rw/LF2A1254.jpg)
[北海道漬鯡魚卵軍艦]
搭配海帶絲鹹鮮口味的漬鯡魚卵,魚卵有著類似小卷蛋的脆度與啵啵啵的口感,
![](https://4.bp.blogspot.com/-wf2waa5bP-Q/XZeR_PaIvqI/AAAAAAAA4qI/TdpWjUc5UfQrmR1Z45MJbcjPa29IKU5AgCLcBGAsYHQ/s640-rw/LF2A1266.jpg)
[生拌鮭魚軍艦]
醬油香芝麻香均勻裹住每塊鮭魚風味頗佳,
![](https://1.bp.blogspot.com/-uy4Jvyw3tyY/XZeW_X0O27I/AAAAAAAA4rA/NgnuBKiWlHkD_k9x18CdtacXLwneLQmywCLcBGAsYHQ/s640-rw/LF2A1286.jpg)
[鮭魚卵軍艦]
入口啵啵啵爆開如鮮味晶球般的鮭魚卵也是人氣不敗菜色之一,
![](https://3.bp.blogspot.com/-c4QtF-86h28/XZeYostSg4I/AAAAAAAA4rY/TOZKjnGnzZgHNgQMOgJUcZPYgRFogtaWACLcBGAsYHQ/s640-rw/LF2A1291.jpg)
[蟹膏軍艦]
濃郁的松葉蟹膏配上解膩的小黃瓜,但整體風味還是很濃郁,
![](https://1.bp.blogspot.com/-6ecNAp6hgqo/XZeYOWIMeeI/AAAAAAAA4rQ/B73LRfCiP7oywTecSiCU-uYzaQ3hzSnNwCLcBGAsYHQ/s640-rw/LF2A1289.jpg)
[松葉蟹軍艦]
蟹肉配蟹膏鮮上加鮮的組合,
![](https://4.bp.blogspot.com/-CQSq3BuMqmM/XZeZEZOotHI/AAAAAAAA4rg/WlaoKT4MM3MHwRRKgWuzVpgKb6j2XVgUQCLcBGAsYHQ/s640-rw/LF2A1295.jpg)
[納豆軍艦]
整桌只有我敢吃黏稠滑纏的納豆,納豆是無調味的建議沾點醬油(沾在納豆上)會更加美味,
![](https://1.bp.blogspot.com/-09XVlQG8PQQ/XZeXomwZHOI/AAAAAAAA4rI/sAd9bUiRqkc4M0tv_FvCs7tfV410qy6GgCLcBGAsYHQ/s640-rw/LF2A1287.jpg)
[極上蟹肉棒]
俗擱大碗的選擇之一,人工甘味明顯,
![](https://4.bp.blogspot.com/-Wsn-9PoHWb0/XZeSweySjDI/AAAAAAAA4qY/q1jiIOJO0foXb425FHlZMo2j69cYMz5pgCLcBGAsYHQ/s640-rw/LF2A1269.jpg)
[青森產小帆立貝]
帆立貝個頭雖不大但彈性與飽嘴度不會讓人失望,建議沾點醬油提味風味更佳,
![](https://4.bp.blogspot.com/-klAGPKB67mk/XZeZd0IE2bI/AAAAAAAA4ro/CSN-9ynpKus-EeczjA4H6Yi0tRhu5wqUwCLcBGAsYHQ/s640-rw/LF2A1290.jpg)
[花枝]
脆口花枝下是紫蘇葉,還是擺脫不了紫蘇葉的強烈風格,
![](https://3.bp.blogspot.com/-L_JqnvjCJD8/XZeaFDv1deI/AAAAAAAA4rw/Gg8q00bAQHseUHLCBCZyl9Tv5q_J8KykgCLcBGAsYHQ/s640-rw/LF2A1300.jpg)
[生章魚]
章魚處理的不錯,口感軟嫩中帶點嚼感,不過紫蘇的問題依舊,我個人是不討厭,但把它拿掉僅附著在食材表面的餘味我覺得比較剛好,
![](https://4.bp.blogspot.com/-AcGrQL6ph5c/XZeaZYu_FaI/AAAAAAAA4r4/WJfgUdTCdKk5L7KlWqJ0sr_il_27gQbvgCLcBGAsYHQ/s640-rw/LF2A1305.jpg)
[鹽味牛肉握壽司]
淡淡鹽味提鮮的牛五花,對吃習慣肉燥飯的我來說油脂感不會太重,
![](https://3.bp.blogspot.com/-pFlRbyTlPW8/XZeV9RGSA6I/AAAAAAAA4q4/NjsujYfCQtYsqG-WMypBE-10AUAL5-znACLcBGAsYHQ/s640-rw/LF2A1293.jpg)
[豆皮壽司]
基本款菜色,豆皮不會滷的太甜,
![](https://2.bp.blogspot.com/-fRVex70Qhdg/XZeUxK0aXxI/AAAAAAAA4qo/OIBGa0wTmS82zM96SXJL82rCEniqwdIhgCLcBGAsYHQ/s640-rw/LF2A1284.jpg)
[玉子]
也是基本款菜色,玉子燒厚度、大小、彈性、口味皆大眾老少咸宜,
![](https://1.bp.blogspot.com/-sV7kASrTSwE/XZeVJZPDq7I/AAAAAAAA4qw/KiLICg3RCgIIhHLxvJTb1s7qyP2jHKgGwCLcBGAsYHQ/s640-rw/LF2A1312.jpg)
[期間限定]
這次限定餐點以肉類為主,
![](https://2.bp.blogspot.com/-oaefumZ5BPI/XZY-V5di9TI/AAAAAAAA4nM/srMVUl9aEOUuY9_AL0pBc_I6xjlrolSQACLcBGAsYHQ/s640-rw/70268737_1197022143819376_7727042788553916416_o.jpg)
[期間限定 麻辣雞胸天婦羅]
麻辣是指上面的紅蔥絲辣度大眾,雞胸麵衣不會非常酥脆,有點像我在日本吃鐵路便當時吃到的雞唐揚口感,雖然不是香酥燙但仍保有一定的美味程度,
![](https://3.bp.blogspot.com/-uWdrYd6uSZE/XZY3PWOJ_NI/AAAAAAAA4mo/paTRt0kFAlE2nvd433xTYfyd9DuXe3KVACLcBGAsYHQ/s640-rw/LF2A1245.jpg)
[麻辣赤蝦]
辣度不會搶走太多赤蝦的風采,反而是紅蔥絲的風味特別明顯,
![](https://4.bp.blogspot.com/-9bBG9HRYIVw/XZZI-5m6AcI/AAAAAAAA4nk/4VZahh2SaUYo82kN4xDShXnQ8D3LsFb3wCLcBGAsYHQ/s640-rw/LF2A1258.jpg)
[期間限定 肉蛋豆皮壽司]
如福袋般豆皮包著有肥有瘦的肉片加上一角水煮蛋,口味有點像在吃牛丼飯,
![](https://4.bp.blogspot.com/-UiW0syB4-1s/XZYTFZ1VGTI/AAAAAAAA4lk/Mm-hInZkDwQMoS1zAlZ2hwhB7qm8Fw_lQCLcBGAsYHQ/s640-rw/LF2A1240.jpg)
[期間限定 黑胡椒煙燻合鴨]
帶著皮脂的鴨胸肉熟度控制得宜口感不會乾柴,鴨肉味道淡淡的怕腥味的人應該也能接受,
![](https://3.bp.blogspot.com/-BwM3J70hFAk/XZdtXDzOrHI/AAAAAAAA4os/3ydf5iaOP_I3n58IJAXtCPh7-0Paqk5UACLcBGAsYHQ/s640-rw/LF2A1262.jpg)
[期間限定 山芥末烤牛肉]
帶著粉色的牛肉應該是低烹後再把表面煎香,山芥末與醬汁不會太搶味,牛肉滋味還是控住整個主軸,
![](https://1.bp.blogspot.com/-zmh1Cpcws2E/XZecAcxsH0I/AAAAAAAA4sI/ZDzxjhV5RNYqmU53Lw6n2f_DtoeXed80wCLcBGAsYHQ/s640-rw/LF2A1298.jpg)
[期間限定 三種魚卵海苔包]
鯡魚卵、鮭魚卵、蝦卵的組合,鹹鮮口味的三重奏,ㄧ大口全吃下啵啵相連到天邊,
![](https://1.bp.blogspot.com/-IYmTOQdKCIc/XZY9pXxv7II/AAAAAAAA4nE/qStiFXY5fbcEfPSpwyK1ZZKqio-nr7szgCLcBGAsYHQ/s640-rw/LF2A1251.jpg)
銀盤類
[大切生鮭魚]
鮭魚厚度提升的握壽司,泛著油光的腹肉因厚切,口感與脂感更加明顯,
![](https://3.bp.blogspot.com/-KqoYkv1eP-A/XZYi-GwfsTI/AAAAAAAA4ls/YABAXiXR1fEezQSZFO91xDMPdD9BDwrIACLcBGAsYHQ/s640-rw/LF2A1252.jpg)
因為喜歡吃鮭魚點了很多盤發現還是會有較瘦的部位,
![](https://1.bp.blogspot.com/-gfClLmS9q6Y/XZYnXXBXMrI/AAAAAAAA4l0/G4VW8dO1Vp0XyJdizEx2emd4yJZf_EUGgCLcBGAsYHQ/s640-rw/LF2A1228.jpg)
也能看出師傅依肥瘦切法也不同,不過美味程度是一樣的,
![](https://1.bp.blogspot.com/-AaojbgdiC94/XZYn9VwHM9I/AAAAAAAA4l8/01-V_gX9VyAlCAwUFwPxsmYpAVD3vdAzACLcBGAsYHQ/s640-rw/LF2A1296.jpg)
[醬烤特選鮪魚中腹]
魚肉經完整的醬烤後油香依舊出色,且保有魚肉的口感,
![](https://2.bp.blogspot.com/-TmloKdev7s4/XZegRVi5VrI/AAAAAAAA4sk/Ic1VuYCXfwotvF-QUb-dUnzi_MvGltfRQCLcBGAsYHQ/s640-rw/LF2A1278.jpg)
[極上鰻魚]
鰻魚油脂少但肉的份量給的足完全蓋過壽司飯,最上面是帶著甜味的類鰻魚醬,
![](https://1.bp.blogspot.com/-2sl96AeikVQ/XZefrIPU9AI/AAAAAAAA4sc/GjamCwcP3L06I5R3WDKcaCHC0M3YDB2RwCLcBGAsYHQ/s640-rw/LF2A1273.jpg)
[醬烤日本產貝柱]
炙過後的醬味不會蓋過干貝本身的甜味,反而是稱職的引味者角色,
![](https://1.bp.blogspot.com/-y-UuCd0Ne60/XZYrb9wjjfI/AAAAAAAA4mI/W2tY9I9WtC8dF0MfcoWrHnzFXltaR3W7wCLcBGAsYHQ/s640-rw/LF2A1227.jpg)
[日本產貝柱]
厚實柔軟的貝柱,純粹鮮甜的美味不沾醬油也好吃,如要沾醬油建議沾ㄧ點點就好,
![](https://3.bp.blogspot.com/-wObhxI-1DdM/XZdxzJ8DQsI/AAAAAAAA4o0/qp7hC0dRyZs2jVpOu6NcM4tqodBtk_AbgCLcBGAsYHQ/s640-rw/LF2A1260.jpg)
[水煮松葉蟹]
口感細嫩的蟹腿肉,入口後蟹肉如海綿般慢慢釋出淡淡的鮮美滋味,
![](https://1.bp.blogspot.com/-Ys4q5hew9kM/XZehfBfTenI/AAAAAAAA4ss/Aw1tVnoEFxspYiB03307yMXBZBQ8I9lkQCLcBGAsYHQ/s640-rw/LF2A1283.jpg)
[北海道槍烏賊]
肉質軟滑中帶點嚼感,建議沾點醬油把鮮味帶出,肉下的紫蘇味有點過於喧賓奪主,
![](https://2.bp.blogspot.com/-tf-uARk2TKU/XZejpb9DWAI/AAAAAAAA4s0/kUl2w22dB6QhAqE5tJtmEVsowCfQmvhcACLcBGAsYHQ/s640-rw/LF2A1299.jpg)
[鮮蝦天婦羅]
蝦子也一樣像日本鐵路便當裡的炸蝦,雖然不是熱騰騰的但美味程度不會銳減很多,
![](https://3.bp.blogspot.com/-kkbUsj8uuzo/XZYtGql9DNI/AAAAAAAA4mQ/CFrRZ4tW7kEnePKp_HOz7_iVy73eqArOQCLcBGAsYHQ/s640-rw/LF2A1236.jpg)
[鮮蝦三貫]
左起甜蝦、壽司蝦、赤蝦的組合,赤蝦鮮度、口感是三種中之最,
![](https://1.bp.blogspot.com/-ujYGxM_EpSI/XZZHLTTXp3I/AAAAAAAA4nc/-wZoxfNPPK0tAhc7zlufaJrP0eEVrF9kQCLcBGAsYHQ/s640-rw/LF2A1257.jpg)
[鮪魚大腹海苔包]
整切鮪魚大腹時的修邊肉,鮮味、脂感不變一樣美味,而且是銀盤價,
![](https://3.bp.blogspot.com/-WDkzd_DFS2w/XZYy0NvCOhI/AAAAAAAA4mY/bYDXSJ2Y4DMsx9rUmLp-9s5zPGIAbakzgCLcBGAsYHQ/s640-rw/LF2A1241.jpg)
[海膽海苔包]
濃郁海膽風味觸動味蕾的滋味每每讓人陶醉
![](https://1.bp.blogspot.com/-BffOy4J-Tko/XZeeEtLZILI/AAAAAAAA4sQ/juXafzL-rwY7Il55IAkMng1FA0dRQ53wQCLcBGAsYHQ/s640-rw/LF2A1259.jpg)
金盤類
[特選鮪魚大腹]
讓人眼睛發亮的油脂分佈,閃著油光的表面相當誘人,肉質柔嫩,油脂在咀嚼時會漸漸釋出,吃完讓人連手指上沾到的油脂也不讓放過,
![](https://1.bp.blogspot.com/-LkmEoy43fls/XZdzmCVbmeI/AAAAAAAA4o8/K51tpK0QUJkXL3MSbg6jpBoRmw8oiNFCQCLcBGAsYHQ/s640-rw/LF2A1264.jpg)
[醬烤特選鮪魚大腹]
刷上提味薄醬再加上燒烤大腹上均勻的油脂,炙脂的香醇一入口就佈滿味蕾,吃完會有立刻想再點一盤的衝動,
![](https://2.bp.blogspot.com/-jWLeSYZ3jKY/XZd1FV5ByLI/AAAAAAAA4pE/uxqGEyxnvAcJfNWaU1t7I77emAlDa_JtACLcBGAsYHQ/s640-rw/LF2A1272.jpg)
其他類
[蛤蜊味噌湯$60]
湯底是赤味噌口味微鹹,
![](https://2.bp.blogspot.com/-JzX20aVGIQA/XZY5KdxxMBI/AAAAAAAA4m0/8IBi573ZSKoG7aVvjunZiOz0-oZMR6BtgCLcBGAsYHQ/s640-rw/LF2A1249.jpg)
蛤蜊的鹹鮮完全煮進湯中,
![](https://4.bp.blogspot.com/-o8aRis81-Zk/XZY60vqh9MI/AAAAAAAA4m8/fk0VEsCKKkYrt4AqoQMHezl8w8Vvgl9owCLcBGAsYHQ/s640-rw/LF2A1248.jpg)
[雙貝柱茶碗蒸$80]
![](https://2.bp.blogspot.com/-FEdRhwC7LP0/XZeHpHAmO4I/AAAAAAAA4pQ/rp48rs1ZjGcZ8jyAJNvTHnykL8CU0BMDQCLcBGAsYHQ/s640-rw/LF2A1310.jpg)
有吃到兩顆帆立貝、香菇丁、雞肉、蝦子一尾,
![](https://1.bp.blogspot.com/-o-4xyrRiY6Q/XZeH4H4fbMI/AAAAAAAA4pU/2KyuHfA0sTU-KaWzOsEwUdFwcVCf17-qgCLcBGAsYHQ/s640-rw/LF2A1314.jpg)
高湯調配的蒸蛋鮮味明顯,口感細緻滑嫩非常好入口,
![](https://4.bp.blogspot.com/-f3jOVcjnDjE/XZeIcdhec1I/AAAAAAAA4pg/HlxlBREng7sCJqUNZhnLkdXx-YXUxNafACLcBGAsYHQ/s640-rw/LF2A1311.jpg)
[冷製雙貝柱茶碗蒸$80]
沒錯妳沒看錯!是冷的茶碗蒸,上方透明狀的是口味很淡的高湯凍,中間是日式醃梅(日本愛妻報復便當中那種)製成的梅醬,一旁是紫蘇葉絲,冷蒸蛋的口味比較原始但還是微鹹,配料有帆立貝,
![](https://3.bp.blogspot.com/-briYhrRPoEs/XZeKEJEQwNI/AAAAAAAA4po/hQFyWJnvOHoYemDnZvijgLwM3OaCfJFTACLcBGAsYHQ/s640-rw/LF2A1319.jpg)
口感像用雞蛋嫩豆腐做的凍豆腐(這讓我想到日本喀哩喀哩冰棒最近出的日式煎蛋口味!),
![](https://img1.esimg.jp/resize/600x471/blog/wp-content/uploads/2019/09/d515-193-814255-0.jpg)
整體風味屬清爽(不過是鹹的口味)是適合夏日的小品,嚐鮮試試可以但我應該不會點第二次,
![](https://1.bp.blogspot.com/-9usG_nezt-0/XZeMfzW6YwI/AAAAAAAA4pw/iIF4wIePZ2kR7eSth0ZONzsYgADPzI-fQCLcBGAsYHQ/s640-rw/LF2A1321.jpg)
最後當然要用甜點來做結尾啦!
[水果雪花冰(哈密瓜口味)$100]※依季節推出不同口味
雪花冰是哈密瓜口味甜度適中,配上哈密瓜果肉、哈密瓜晶球、香草牛奶冰淇淋,也是老少咸宜的一道,
![](https://4.bp.blogspot.com/-R4yjmxf7t1A/XZeNjXTnp4I/AAAAAAAA4p4/tDavMO6Y4OYuY-CFurOc5YbwA2h8NLKxwCLcBGAsYHQ/s640-rw/LF2A1325.jpg)
[期間限定 巧克力夾心聖代$100]
不甜微甘苦的巧克力冰淇淋,搭配夾心酥、草莓、香草牛奶冰淇淋,草莓有點酸但至少是新鮮草莓,
![](https://1.bp.blogspot.com/-EMiMRbYlZ44/XZeOslbkHPI/AAAAAAAA4qA/5yFDnz1JRN0BgJia5BpOjKSeay882F6YQCLcBGAsYHQ/s640-rw/LF2A1323.jpg)
總結一下目前吃過的點爭鮮、藏壽司、壽司郎,餐點豐富度方面雖然點爭鮮最弱,
但我個人比較喜愛點爭鮮的鮭魚系列,尤其油脂感與風味都相當出色,
藏壽司與壽司郎不相上下各有各的強項,不過壽司郎的訂位APP好用很多,
而藏壽司的扭蛋互動跟盤子投入回收系統我個人覺得大勝壽司郎,
當天吃了$5480(照片裡還沒加上聖代)盤子疊起來很壯觀連隔壁兩桌都跑來拍照,但其實是因為不疊高會幾乎沒有用餐空間,
![](https://1.bp.blogspot.com/-ve8ab_jtFHo/XZo3o2oVGPI/AAAAAAAA4t4/vCyLd1TziIY8f4IcS01gR_DOo-FPdZCegCLcBGAsYHQ/s640-rw/LF2A1326.jpg)
結帳時$300元有1點點數,但但但..但是每天最多1點,
我是那種會心血來潮跑去吃迴轉壽司當下午茶的人,點個海膽再來個鮭魚肚跟炙鮭魚,10分多鐘用餐完畢,
所以並不會有吃過XX壽司就不會去XX壽司的想法,口味非常主觀這篇僅提供大家參考用,想吃那ㄧ家還是問問嘴饞當下的自己吧!
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